Sweet and Spicy Stuffed Japanese Sweet Potatoes
Ingredients
- Japanese sweet potatoes
- Black beans
- 2 cups fresh or frozen pineapple
- 2 jalapeños
- 1 red bell pepper
- 1 small sweet or red onion
- 1 avocado
- Juice of 1 lime
- 1 tablespoon date or maple syrup
- 1/2 teaspoon chili flakes
- Salt and pepper to taste
- 1 cup soaked cashews
- 1-2 teaspoons lemon juice
- 1 teaspoon apple cider vinegar
- 2-3 tablespoons unsweetened plain oat milk
Preparation
Wash and bake the sweet potatoes at 400°F (200°C) for 45-50 minutes until fork tender.
Finely dice the onion and add it to a bowl with some salt and lime juice to help reduce the pungency of raw onions.
Seed and dice the bell pepper and jalapeños.
Cut the pineapple and avocado into small chunks.
Add date syrup, pepper, chili flakes to the onions and stir to combine.
Add the pineapple, diced peppers, and avocado to the mixture and gently toss to combine.
For the cashew sour cream, blend 1 cup soaked cashews, 1-2 teaspoons lemon juice, 1 teaspoon apple cider vinegar, 2-3 tablespoons unsweetened plain oat milk, and salt to taste until very smooth.
Refrigerate both the salsa and cashew sour cream until ready to use.
Once the sweet potatoes are done, slice them open lengthwise and fill with black beans, plenty of the pineapple salsa, and top with cashew sour cream.
Enjoy the dish.
